Description
A creamy, stovetop clam chowder made with bacon, potatoes, and clams, perfect for a warm, savory meal.
Ingredients
Scale
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco)
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 240 ml chicken broth
- 720 ml Half and Half
- 240 ml clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 560 g potatoes, peeled and diced
- 3 cans chopped clams, juices reserved
- Fresh parsley and cracked black pepper, for serving
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
Instructions
- Cook bacon over low heat until crisp. Set aside; reserve 2 tablespoons bacon fat.
- Add butter to the bacon fat. Cook onion and celery for 5-6 minutes until softened.
- Add garlic, hot sauce, Worcestershire, and seasonings. Cook 1 minute.
- Stir in flour and cook for 2 minutes, stirring constantly.
- Slowly add chicken broth and Half and Half, stirring until smooth.
- Stir in clam juice, bouillon cube, and bay leaf. Bring to a gentle simmer.
- Add diced potatoes. Simmer for 20-25 minutes until fork-tender.
- Stir in clams and cook for an additional 5 minutes.
- Remove bay leaf and serve hot, topped with bacon, parsley, and black pepper.
Notes
Serve with saltine crackers or crusty bread. Can be stored in the fridge for 3-4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg